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jake, i still don't know what that means, i pretty much failed latin in HS lol.

ccarney2 - yours looks great, keep on enjoying it without caution! eventually, you will have to thin both sides. i recommend you thin lightly every sharpening session. when i have a knife performing the way i want, i keep doing light thinning starting on a 600 stone. some will argue that's unnecessary removal of metal, but that's their take, i like doing it this way, means i won't have to do major work later on.

I agree with this thread, my Takeda 270 mm Gyuto came with a wedger just 2 cm behind the edge and then was concave in the middle of the blade and tapered nicely towards the spine after. Some thinning later and she's a beaut but it took some time.

My experiences with takada was that it was wedging really bad when i got it. After 10 hours on the stones it performs great. it just slides though anything. Now the strip without the finish is much wider and it stains a lot.
It sharpens really fast and it has very good edge retention.

That's some dedication and tolerance right there.
If I spent 4+bones on a knife and had to spend that kind of time to get her running right, i'd hurt someone.
Again, some are willing to cut him a LOT of slack.

I recently bought a Takeda folding Higo and I was surprised to find it was scandi ground cut beautifully .As for the spate of thicker Takedas ( I would love one -perhaps nest year) I do not own one I did buy a 7" Honyaki Usuba - Takagi which I felt was a bit broad on the beam which I have thinned down( since it is an Honyaki I hardly change possible +5˚ the angle at the bevel and since my original raising the original Shinogi line I now sharpen from that line each time maintaining the new geometry.
I enjoy making my knives fit my needs I have a Seki cut Yangiba and i have thinned it down from the Shinogi a couple of times I think to a certain extent if you want the best ideally you need to know how to sharpen and thin it .
I bought one knife with Hap 40 steel bevel and I needed to sharpen it immediately it was hardly cutting through a pepper skin.
Perhaps part of the deal of leaving Takedas thick is so that it allows for personal edge preferences some may favour an asymmetric bevel 70-30 or more radical this thick edge gives the owner a choice thin it symmetrically or put an asymmetric bevel on it . I like the idea of having some surplus steel to deal with and I guess it accommodates less disciplined use of it.
If I wanted a bog standard out the box knife i would buy a Kai Shun - I do have one which was my first Japanese knife but I much prefer the knives I have worked on to the Shun .